So I had this idea….. and it came to life perfectly. This recipe is not only tasty, it’s full of vegetables.
Brunch. Lunch. Dinner. It fits all the categories.
Sweet Potato Pancake w/ Poached Egg & Avocado
2 large sweet potatoes, grated or sliced thin
3 green onions, diced
1 cup grated zucchini
1 cup sharp cheddar cheese
1 cup gluten free flour
1 tbsp. baking powder
1 tsp. garlic powder
1 tsp. Kosher salt
4 eggs (plus more for poaching)
1/2 cup milk
Sriricha for garnish!!! (I put sriricha on my sriricha haha)
Preheat your skillet, over medium heat with come coconut or olive oil for frying.
Grate your sweet potatoes, I left the skin on, you can also peel them too.
Mix together the grated sweet potatoes, onion, zucchini, cheddar cheese, flour, baking powder, seasonings, eggs & milk. Stir to combine.
Fry 1 cup of the potato mixture at a time, until golden and tender, checking after 4 minutes. Flip the pancake, and cook on the remaining side, until golden. Maybe 3-4 more minutes. Repeat until all the pancakes are done. Set aside. Makes about 12-14 pancakes.
Poach or fry your eggs for topping the sweet potato pancakes.
Garnish with avocado, arugula, sriricha. Yum.